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1 box frozen chopped spinach
Defrost spinach. Drain and squeeze out the water. Slice mushrooms.
Sauté spinach and mushrooms with a dash or nutmeg in cooking spray or a bit of oil until mushrooms are soft and slightly browned.
Spray a 9" or larger quiche pan with cooking spray. Sprinkle mozzarella cheese on the bottom of the pan (can come nearly 1/2 way up the pan). Spread vegetable mixture evenly in the pan.
Beat eggs and milk lightly together with salt and pepper. Pour over sauté.
Bake 350° oven for 30-40 minutes. Quiche will be set when done. Test with butter knife--should come out clean when done.
Poster's Notes:
Posted by Meira Saks
Nutritional Info Per Serving: N/A
10 oz. mushrooms (or less)
dash of nutmeg
1 to 1-1/2 cups shredded mozzarella (or other favorite cheese that melts well)
3 eggs
1-1/2 cups milk
2 turns of ground pepper from pepper mill
dash of nutmeg
salt to taste
I make this quiche year round when I do not have the time to make the crust--or I cannot find frozen pie crusts. Feel free to be creative with the ingredients in your sauté. Less spinach more mushrooms. For a change try broccoli or other vegetables. I like this recipe because it is so quick and versatile. I hope you enjoy.